Chilean Seafood & Quinoa Bowl: A Gluten-Free Mouthwatering Sensation

Allergens

Shellfish (shrimp)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 8 oz fresh shrimp, peeled and deveined
• 8 oz salmon fillet, cut into bite
• sized pieces
• 1 cup cherry tomatoes, halved
• 1 large bell pepper, diced
• 1 small red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 avocado, sliced
• 1 lime, juiced
• 3 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat to low, cover, and cook for about 15 minutes or until quinoa is cooked and fluffy. Set aside.
2. In a large pan, heat 2 tablespoons of olive oil over medium high heat. Add shrimp and cook for 2 3 minutes per side, or until pink and opaque. Remove from the pan and set aside.
3. Add another tablespoon of olive oil to the same pan and cook salmon pieces for about 3 4 minutes per side, or until cooked through. Set aside with shrimp.
4. In a large bowl, combine cooked quinoa, cherry tomatoes, bell pepper, red onion, and cilantro. Gently toss to combine.
5. Drizzle the remaining olive oil over the salad and season with salt and pepper to taste. Add lime juice and gently mix again.
6. To serve, divide quinoa mixture among two bowls, then top with shrimp, salmon, and avocado slices. Enjoy this mouthwatering Chilean Seafood & Quinoa Bowl!

Chef’s Insight

The combination of flavors and textures in this dish truly embodies the essence of Chilean cuisine.

Notes

Fresh, high-quality ingredients are key to achieving the best flavor in this dish.